Green Bean and Chick Pea Salad

Quite a substantial salad for lunch or supper. For four people:

• 2 Tins of Chick Peas
• 8oz green beans, cooked for 3-4 minutes or until tender
• 8 tbl Greek Yoghurt
• 2 tbl good olive oil
• 6-8 anchovy fillets, finely chopped
• 2 tbl drained and chopped capers
• 3-4 spring onions finely chopped
• 2 tbl chopped parsley
• lemon juice to taste
• Lots of lettuce, any sort
• salt and pepper

Combine the yoghurt and the olive oil together in a large bowl
Mix in the chopped anchovy fillets, capers, spring onions and chopped parsley
Add lemon juice and seasoning to taste
Stir in the drained chick peas and halved green beans – a mixture of green and yellow beans looks pretty
Serve on lots of lettuce with some good bread.

To make a richer dressing replace some of the greek yogurt with mayonnaise.
Black olives could be substituted for the anchovies to make a vegetarian version